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Lamb shank and cannellini bean casserole

  • 0:10 Prep
  • 1:30 Cook
  • 4 Servings


  • 4 lamb shanks
  • Salt & freshly ground black pepper
  • 21 tablespoons olive oil
  • 1 red onion, halved and cut into 8 wedges
  • 5 whole cloves garlic, peeled
  • 2 carrots, roughly chopped
  • 2 teaspoons rosemary leaves
  • 2 x 400g cans Italian tomatoes, crushed
  • 300ml water
  • 1/2 cup (125ml) red wine
  • 400g can cannellini beans, drained and rinsed


  • 1
    Season lamb shanks with salt and pepper. Heat oil in a large heavy based pan. Brown lamb shanks two at a time for 2 mins, transfer to a plate. Saute onion, garlic and carrot for 3-4 mins.
  • 2
    Return shanks to pan. Add rosemary, tomatoes, water and red wine. Cover and simmer over a medium-low heat for 30 minutes. Remove lid, simmer for a further 1-1 1/2 hours until the lamb is tender. Add beans, warm through and serve with mashed potato or polenta.

Source: taste.com.au


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